“Pasta e fajoli” – soup with pasta and beans – a detailed recipe cooking. 
The photodishes: Steve Girelt Time: 1 hour. 30 min. Difficulty: easy Portions: 6 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr dry bean mixture
- 2 tbsp. l olive oil
- 170 gr diced at 0.5 cm. pancetta
- 1 chopped large onion
- 1 tbsp. l chopped garlic (3 cloves)
- 0.5 tsp crushed red pepper flakes
- 800 gr. canned mashed tomatoes
- 1 tbsp. dry red wine
- 4-6 Art. chicken broth
- Salt and ground black pepper
- 0.5 tbsp. grated parmesan cheese
- 1 tbsp. shallow pasta such as ditalini or tubettini
- 1 tbsp. l red wine vinegar
- Julienne fresh basil leaves for serving
Recipes with similar ingredients: Kidney Beans, Red Beans, rigatoni pasta, tomatoes, pancetta, wine vinegar, red wine, cheese parmesan, red pepper flakes, onions, garlic, basil
Recipe preparation:
- Pour the mixture into the large bowl the day before making the soup. legumes and pour cold water so that it covers the beans for 5 see and refrigerate overnight. Drain the next day water, rinse the beans under running water and drain again. In big pan with 8 tbsp. sprinkle beans with cold water. Bring to boil, reduce heat and simmer for 1 hour. Stir periodically and remove all foam that appears on top. Beans should be soft; if you get a few beans and blow on them, the peel should crack.
- Meanwhile, in a medium (25 cm.) Saucepan for broth or heat the oil over a pan-frying pan over medium heat. Add panchetta and onions and sauté on medium or medium high heat 12-18 min., Until they are browned. Add garlic and red flakes pepper and sauté another 1 min. Add tomatoes, wine, 4 tbsp. broth, 1 tbsp. l salt and 1 tsp. black pepper on and off the fire.
- Drain the water from the bean pan, add 2/3 of the beans to the soup. Pass the remaining beans through a vegetable cutter-mill, discarding peel. Stir the bean puree and pasta into the soup, bring to a boil, turn down the heat and cook for 20-30 minutes., stirring occasionally, until the paste softens. If the soup is too thick, add more broth (until 2 tbsp.).
- Stir in parmesan and wine vinegar. Pour the soup deep plates, drizzle with olive oil, add a little parmesan and the basilica. Serve hot with extra Parmesan. pasta and beans can be stored in the refrigerator for up to 5 days or in freezer up to 6 months. If the soup has become too thick, add chicken stock or water. Italian soup recipe – pasta Fagoli with chickpeas instead of legumes.
